Changes in Yolk Protein Secondary Structure of the Preserved Egg in Wine during Low Pressure-vacuum Processing
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Abstract:
The research examined the secondary structure of yolk proteins of the egg preserved in wine and treated by low pressure vacuum for 0-45 days, using Fourier transformed infrared spectrum (FTIR). Noticeable changes in β-sheet ( up to 37.70%) and β-turns (reduce to 16.32%) were found when the egg pickled for 30 days. The structures of β-sheet and β-turns were transformational with each other during pickling. On the other hand, the content of α-helix and random coils had little changes. The results indicated the secondary bonds of yolk proteins of egg preserved in wine were broken effected by ionic strength (Ga2+ and Na+) under acid conditions. The results also showed the degeneration of yolk proteins were accelerated by low pH and ionic strength.
